Mix all the ingredients, except olive oil, in a large bowl. Shape into 11/4-inch balls. Sauté meatballs in the olive oil over medium heat, turning occasionally for about 15 to 20 minutes until brown. Pour off fat, remove the meatballs from the skillet, and set aside.

Pineapple sauce:

½ cup packed light brown sugar

1-tablespoon cornstarch

1-13 oz. can of chuck pineapple, in natural unsweetened juice

1/3 cup apple cider vinegar

1-tablespoon soy sauce

1 small green bell pepper, coarsely chopped

Mix together the brown sugar and cornstarch and add to the skillet used for meatballs. Pour in the pineapple and juice; add vinegar, soy sauce and chopped pepper. Over a medium heat, bring to a boil, stirring constantly. Reduce heat, immediately add the meatballs and simmer for 10 minutes.

Author

Marisa usually writes about nutrition, grass fed beef, organic agriculture, as well as sharing delicious recipes; Paul writes about farm work- sharing his stories and experiences, and sometimes... we both collaborate on a story!